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Fermented Cilantro Chimichurri | From start to finish, fermented cilantro chimichurri takes literally 3 minutes of hands-on time. Then, ferment it for a probiotic boost of flavor for grilled meats, guacamole, and tacos! | AllTheNourishingThings.com

Fermented Cilantro Chimichurri

Bright, fresh, flavorful, you're going to want to put this Fermented Cilantro Chimichurri on all the things to add a burst of slightly spicy cilantro-lemon flavor.

CourseCondiment, Fermented Foods, Sauce
Prep Time 3 minutes
Total Time 12 hours 3 minutes
Servings 1 cups
Author Lindsey Dietz


  • 2cupsabout 1 bunch roughly chopped, organic cilantro
  • 2lemonsjuiced
  • 3 to 4clovesfresh garlic
  • 1-1/2teaspoonsred pepper flakes
  • 1-1/2teaspoonssalt
  • 1/4cupstartersuch as brine from a ferment, Bubbie's pickles liquid, or whey dripped from raw milk
  • 1/2cupextra virgin olive oil


  1. Combine all the ingredients in your blender or food processor.
  2. Process until your desired consistency is reached.
  3. Or, roughly chop everything and whisk in the olive oil for a rustic, chunky chimichurri.
  4. Transfer to a glass jar, cap the jar, and leave to ferment for 12 to 24 hours.
  5. Use or refrigerate up to 1 week.

Recipe Notes

This makes a lovely probiotic accompaniment to any grilled meat, like flank steak, chicken, or pork chops.

Use it as a drizzle topping for tacos, burritos, or soups.

Add it to your guacamole!